Moersleutel: Toffee Bricklayer Pastry Stout (440ml)

For this beer, we used heavy amounts of caramel at least 10 different times in the brewing process. We created a deep layer of flavor using 6 different caramel malts, real caramel, buckets of molasses, and a touch of vanilla and cassonade sugar. But we also added some Tanzanian cocoa nibs to balance out the caramel intensity. The beer was boiled for 4 hours to increase complexity and dark flavors. The result? Liquid fudge with a slight hint of heartiness, reminding of licorice, thanks to the molasses.